https://www.copymethat.com/r/i1QhkuPT3/potato-and-asparagus-salad-with-black-ga/
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i1QhkuPT3
2024-05-19 07:09:08
Potato and Asparagus Salad with Black Garlic and Dukkah
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Ingredients
- 200g new potatoes, scrubbed clean
- 4 thyme sprigs
- 5g mint leaves
- 300g thick-stemmed asparagus, woody ends trimmed
- 2 tbsp olive oil
- 1½ tsp lemon juice
- 1 tbsp dill leaves, picked
- 2 tbsp dukkah, store bought, or homemade
- subheading: Pickled shallots:
- 1 banana shallot, peeled and thinly sliced into rounds (40g)
- 1½ tsp apple cider vinegar
- ¼ tsp fennel seeds, toasted and roughly crushed in a pestle and mortar
- ¼ tsp dried hibiscus leaves, finely ground (optional)
- ½ tsp caster sugar
- subheading: Black garlic puree:
- 80g black garlic
- 1½ tbsp rose harissa
- 2 tbsp lemon juice
- Fine sea salt and black pepper
- METHOD
- Preheat the oven to its highest grill setting and ventilate your kitchen well.
- Place the potatoes, thyme and half the mint in a large saucepan and pour over enough water to cover by about 3 centimetres. Salt the water well and bring to a boil over a high heat, then turn down to medium-high and simmer for 20 minutes, or until cooked through. Drain through a colander set over the sink and leave to cool completely. Pick out and discard the herbs.
Steps
Directions at ottolenghi.co.uk
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